Fresh Strawberry Biscuits are truly a breakfast dream come true: flaky, buttery, and bursting with sweet, juicy berries in every bite. This recipe transforms simple kitchen staples and a handful of ripe strawberries into golden biscuits that will light up your table, whether you’re enjoying a quiet morning or sharing with loved ones at brunch. With their striking pink speckles and impossibly tender crumb, Fresh Strawberry Biscuits disappear in a flash—trust me, you’ll want to make a double batch!

Fresh Strawberry Biscuits Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in how these classic basics—plus one glorious berry—come together. Each ingredient is essential, from giving lift to the biscuits to infusing them with pockets of juicy fruit, and together they create that irresistible combo of tender crumb and golden top.

All-purpose flour: Gives structure and forms the perfect fluffy foundation for your Fresh Strawberry Biscuits.
Baking powder: The main leavening agent, ensuring your biscuits rise tall and proud.
Baking soda: A pinch helps balance the acidity and enhances tenderness.
Salt: Sharpens the flavors and keeps things from tasting flat.
Granulated sugar: Lightly sweetens and highlights the strawberries without overpowering them.
Cold unsalted butter: The key to flakiness—cold butter creates lovely pockets of richness throughout the biscuit.
Cold buttermilk: Adds tanginess and helps the dough come together with perfect moisture.
Fresh strawberries: The showstopper—choose ripe, sweet berries for the best burst of fruitiness in every bite.
Heavy cream: Brushed on top for a glossy, golden finish that looks bakery-worthy.
Coarse sugar: (Optional) A sprinkle on top adds sparkle and a delightful crunch upon biting into your Fresh Strawberry Biscuits.

How to Make Fresh Strawberry Biscuits

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This ensures even baking and easy cleanup. Baking at a higher temperature encourages the biscuits to puff up quickly for that perfect tender crumb.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. This thorough mix guarantees every bite of your Fresh Strawberry Biscuits will have just the right lift and flavor.

Step 3: Cut in the Butter

Add the cold, cubed unsalted butter to your dry mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture looks like coarse, sandy crumbs with some pea-sized pieces—these will melt during baking and create those dreamy, flaky layers.

Step 4: Fold in the Strawberries

Gently fold the fresh strawberries into the flour and butter mixture, taking care not to crush the berries too much. Even distribution means each biscuit will have beautiful pops of fruit and vibrant color.

Step 5: Add the Buttermilk

Pour in the cold buttermilk and gently stir until just combined. The dough should be shaggy—don’t overmix! A light hand is the secret to super-tender Fresh Strawberry Biscuits that practically melt in your mouth.

Step 6: Shape and Cut the Biscuits

Turn the dough onto a floured surface and carefully pat it into a 1-inch thick rectangle. Use a biscuit cutter (or a floured glass) to cut out biscuits, pressing straight down without twisting for the best rise. Gather and gently press scraps together to cut more biscuits.

Step 7: Top and Bake

Arrange the biscuits on your prepared baking sheet. Brush the tops with heavy cream for a glistening, golden finish, and give them a sprinkle of coarse sugar if you like a sweet, crunchy top. Bake for 14 to 16 minutes, until the biscuits are puffed and golden brown. Let them cool slightly before digging in—if you can wait!

How to Serve Fresh Strawberry Biscuits

Garnishes

A dusting of powdered sugar, a dollop of freshly whipped cream, or a simple glaze made from powdered sugar and milk takes your Fresh Strawberry Biscuits from delicious to “wow”—each one highlighting their natural berry beauty.

Side Dishes

For a perfect brunch spread, pair your Fresh Strawberry Biscuits with creamy scrambled eggs, a crisp green salad, or a bowl of yogurt and extra strawberries. They’re also lovely with a slather of salted butter or a touch of honey if you want even more indulgence.

Creative Ways to Present

Stack biscuits high on a tiered stand for an eye-catching centerpiece, or split and layer them with whipped cream and more strawberries for a quick strawberry shortcake. Try serving them warm in a cloth-lined basket to keep them soft and fresh at the table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Fresh Strawberry Biscuits in an airtight container at room temperature for up to two days. They’re fantastic on day one and still lovely the next day—just be sure they’re fully cooled before storing to avoid sogginess.

Freezing

To keep that just-baked flavor, freeze the cooled biscuits in a freezer-safe bag for up to one month. When you’re ready, reheat directly from frozen as desired—perfect for impromptu treats!

Reheating

Fresh Strawberry Biscuits are at their best warm. Pop them in a 300°F oven for 8–10 minutes or microwave for just 15–20 seconds. This revives their fluffiness and brings out the buttery aroma all over again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes! Just don’t thaw them first—add the diced frozen strawberries straight to the dough to avoid excess moisture, and increase bake time by a minute or two if needed.

How do I make sure my biscuits turn out flaky?

Start with very cold butter and buttermilk, and work quickly. Those pieces of cold butter are what give your Fresh Strawberry Biscuits their signature layers and tenderness. Handle the dough as little as possible for the fluffiest results.

What’s the best way to cut out biscuits?

Use a sharp biscuit cutter or glass, pressing straight down without twisting. Twisting seals the edges and can prevent the biscuits from rising as high as possible.

Can I make Fresh Strawberry Biscuits vegan?

Absolutely! Swap in your favorite plant-based butter and use almond or oat milk with a splash of lemon juice instead of buttermilk. The biscuits will still be tender and bursting with berry flavor.

How can I make the biscuits even sweeter?

If you love a truly dessert-like biscuit, add a little extra sugar to the dough and finish with a generous drizzle of glaze or a spoonful of homemade strawberry jam on top.

Final Thoughts

I hope you’ll fall in love with these Fresh Strawberry Biscuits as much as I have. From that first sweet aroma wafting from the oven to the last buttery, berry-bursting bite, they’re an instant mood-lifter and a true treat for any home baker. Give them a try—you won’t regret it!

Fresh Strawberry Biscuits Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 biscuits 1x
Diet: Vegetarian

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Description

Fresh Strawberry Biscuits are a delightful twist on classic buttermilk biscuits, bringing a burst of sweet fruitiness to your breakfast table. These light and flaky biscuits are perfect for a leisurely morning treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar

Additional Ingredients:

1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
1 cup fresh strawberries, hulled and diced
1 tablespoon heavy cream (for brushing)
Coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Cut in butter: Add the cold cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
Add strawberries: Gently fold in the diced strawberries.
Combine wet ingredients: Pour in the cold buttermilk and stir until just combined.
Shape and bake: Turn the dough out onto a floured surface, pat it into a rectangle, cut out biscuits, place on baking sheet, brush with cream, and sprinkle with sugar. Bake for 14–16 minutes until golden brown. Cool slightly before serving.